Shrimp Primavera with Sun-Dried Tomatoes recipe

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Ingredients

1 ½ (16 ounce) packages angel hair pasta
2 cubes chicken bouillon
2 cups boiling water
15 sun-dried tomatoes
¼ cup butter
½ cup olive oil
3 tablespoons minced garlic, or to taste
2 (16 ounce) cans stewed tomatoes
1 (16 ounce) can artichoke hearts, drained and quartered
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon hot pepper sauce
½ teaspoon ground black pepper
1 pound large shrimp, peeled and deveined
1 tablespoon shredded Parmesan cheese, or to taste

Nutrition Info

536.5 calories
carbohydrate: 63.3 g
cholesterol: 102.1 mg
fat: 22.8 g
fiber: 6.8 g
protein: 22.6 g
saturatedFat: 5.8 g
servingSize: -
sodium: 1578.3 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.

  2. Meanwhile, dissolve chicken bouillon in 2 cups boiling water in a large bowl. Add sun-dried tomatoes and soak for 5 minutes. Remove tomatoes and chop coarsely, reserving liquid.

  3. Melt butter in olive oil over medium heat, add garlic and cook and stir until it begins to brown. Stir in sun-dried tomatoes, reserved soaking liquid, stewed tomatoes, artichokes, salt, oregano, basil, hot pepper sauce, and black pepper, bring to a boil. Add shrimp, cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.

  4. Serve shrimp and tomato sauce over angel hair pasta. Sprinkle with Parmesan cheese.

Recipe Yield

8 servings

Recipe Note

This recipe is very similar to a recipe which was served at Tucci Benucch Italian restaurant in Chicago. It is very quick and easy to prepare and has become a family favorite.

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